This is an old fashioned picnic pie, you will need:
7 ozs pre-made shortcrust pastry
For the filling: 1/2 oz butter 1 onion, peeled and chopped 6 eggs 2 and 3/4 fl ozs double cream 5 ozs cooked ham or cooked bacon rashers, sliced into half inch pieces 2 tbsp chopped parsley Salt and pepper
Preheat your oven to 180C/350F. Roll out and line a 10" oven proof plate. Trim the pastry a little bigger than the plate so that you can fold up the edges to form a lip all the way round. This will help to stop the cream running off the plate when you put it in the oven. Put the plate in the fridge whilst you prepare the filling ingredients.
Melt the butter in a small saucepan, add the onions and cook until soft. Whisk two of the eggs in a bowl, (save a little of the egg to wash around the edge before baking) add the cream, cooked onions, chopped ham and most of the parsley. Season and pour gently into the pastry case. Carefully break the remaining eggs into the pie, trying to keep the egg yolks intact.
Bake for 25 minutes in the oven until the custard is set in the centre and the eggs on top are just cooked sprinkle with the remaining parsley, brush the edge with egg. Serve warm, or allow to cool for a picnic. Cut slices of the pie straight from the plate.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!